Place the rice noodles in a bowl, cover with warm water and leave to soak for 15 minutes. Cook for 3 minutes in a saucepan of boiling salted water, then drain.
Chop the prawns and chicken breast finely and turn them into a large bowl. Add the noodles, grated carrot, chopped garlic and coconut and mix in well. Season and stir again.
Soften the spring roll wrappers by dipping them briefly in a plate of lightly sugared water, then wipe off the moisture and lay them flat on the work-surface. Place some stuffing on each wrapper, fold the edges in towards the filling and roll up tightly.
Deep-fry the rolls in very hot vegetable oil and drain on kitchen paper.
Serve warm with some fresh mint and a spicy sauce.